Tag: #chicken

Chicken Roast in Pan

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Happy New year 2020!!!

“Praying god’s love shines bright in your new year and his blessings overflow”

A one pot whole chicken recipe along with sauted vegetables —– what better way to kick start to an exceptional and blissful year ahead than this classic recipe . Do try my mother’s recipe to make this new year even more festive and fun loaded. Let’s just wish for everyone’s happiness and prosperity and become a part of new year celebration along with this festive recipe.

Ingredients

Chicken : one whole

Onion : 250 gms ( thinly sliced)

Green cardamom : 1

Black cardamom : 1

Clove : 1

Sugar : ½ tsp

Oil : 6 tsp

Kashmiri red chili powder: 1 tsp

Salt 

Marination

Curd : 6 tsp

Ginger paste : 1 tsp

Garlic paste : 1 tsp

Red chili powder : 1 tsp

Mustard oil : 2 tsp

Salt : 1 tsp

Step 1

wp-1577800164659780030093.jpgWash the chicken thoroughly from outside and clean the cavity by placing it under running water. Make deep incision with sharp knife.

Step 2
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Mix  curd along with red chilli powder, ginger and garlic paste, oil and salt.

Step 3
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Marinate the chicken with the curd mixture and let it rest for at least couple of hours.

Step 4
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Add 6 tsp oil in a thick bottom pan and shallow fry the marinated chicken.

Step 5
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Once it turns golden brown from both  sides, drain it out in an absorbent paper.

Step 6
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In the remaining oil add  garam masala along with one tsp of sugar and let it caramelize.

Step 7
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Next add the thinly sliced onions and saute it until it turns golden brown.

Step 8
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Add the fried chicken along with kashmiri red chilli powder and salt. Cover it and let it cook on a medium flame turning ocassionly.

Step 9
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Keep splashing water whenever required to prevent the onions from burning.

Step 10
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Once soft and tender serve it and enjoy with sauted vegetables of your choice.

Tip

Fry onion until golden brown and sprinkle water at regular interval for a perfect melt in mouth chicken roast.

 

Chicken Keema pockets

Chicken Keema pockets

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Being repetitive with the menu makes my son dullish. And so every time at such, I have to come up with a new and innovative recipes to impress him so that he has less complain in life. Here I have tried chicken Keema pockets in  Chinese style. keema, I feel is a very versatile non veg form which can be used in making varieties of delicacy. It is a perfect way to give a meaty twist to a traditional food and elevate it to a fusion level. So lighten your mood with chicken Keema in a small and tasty packets.

Ingredients

For the dough

Maida : ½ kg

Oil : 4 tsp

Salt : 1 tsp

Lukewarm water : as required

Stuffing

Chicken mince : 1/2 kg

Red , yellow and green capsicum : 1 each

Onion : 1

Crushed Ginger and garlic : 2 tsp each

Soya sauce : 1 tsp

Tomato sauce: 1 tsp 

Vinegar : 1 tsp

Schezwan chutney : 2 tsp

Salt : as required 

Oil: for frying

Step 1


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img_20190827_1240231483381591.jpgIn a mixing bowl  add flour, salt, oil and lukewarm water and knead a soft smooth dough.cover it with damp cloth and let it rest for half an hour.

Step 2
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Cut the capsicum into small cubes.

Step 3
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Add oil in pan and saute the crushed Ginger and garlic.

Step 4
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Saute onions along with Ginger and garlic until it turns translucent.

Step 5
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Next add the capsicum and let it all cook together. 

Step 6
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Once it becomes soft add chicken mince along with 1 tsp salt and saute it.

 

Step 7
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Cover the lid and let it cook for about fifteen minutes or until the Keema becomes tender.

Step 8
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Open the lid and add all the sauces and stir them all together.

Step 9
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Take it out and let it cool.

Step 10
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Take a ball from the dough and flatten it with the help of rolling pin.cut out into squares from it.

Step 11
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Add the prepared stuffing into it.

Step 12
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Fold it carefully and press it lightly to seal the edge with the help of a fork and make a pocket out of it.

Step 13
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Shallow fry until golden brown and crispy.

Step 14

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Serve it with sauce of your choice.

Tip

The lukewarm water helps the dough to be soft and the secret behind a perfect outer crust of the pocket is of course a good dough.

 

Chicken in spinach gravy ( पालक चिकन )

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If you ever ask children to have palak, the answer is always big no. Green in any form is always disliked by the kids. But if you smartly combine it with chicken or any other meat of their choice, it’s always a thumbs up. And as a smart mom we are always in a look out for these tricky ways to feed nutrient rich food to our little ones. The humble palak is great for hot climate with 90% water along with insoluble fibre to keep our digestive system clear. It is a clear win win situation for all of us with combination of iron and protein. The chicken here is first marinated and then cooked in spinach gravy. Palak chicken is best served with steamed rice and roti.

Ingredients:

Chicken : 500 gms

Palak : one bunch

Curd: one  cup

Onion : 3

Ginger paste :  1tsp

Garlic paste : 1 tsp

Garlic pod : 10

Pepper corn  : 10 to 15

Cinnamon : 2

Black cardamom :  3 to 4

Turmeric powder :  1 tsp

Red chilli powder : 2 tsp

Salt as per taste

Oil 4 tsp

 

Step 1
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Blanch spinach along with pepper corn, garlic, black cardamom, Cinnamon and salt.

Step 2
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Once done take it out in a stainer and wash it with cold water.

Step 3
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Make a smooth spinach puree.

Step 4
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Marinate chicken with curd, ginger and garlic paste, red chilli powder, turmeric and salt.

Step 5
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Add oil in the pan and put the whole garam masala in it. Next add the onion and Fry it until golden brown.

Step 6
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Add the chicken along with the marinade and cook it on high flame for about ten minutes stirring at occasionally.

Step 7
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Cover it and let it Cook at a low flame until the chicken releases all its juice.

Add the palak puree and let it Cook further with the chicken.

Step 8
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Once the chicken is soft and the gravy reaches its desired consistency switch off the gas.

Step 9
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Enjoy the steaming hot palak chicken with plain rice or any other Indian bread of your choice.
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Tip

Chicken can be substituted with any meat of your choice.

One can also add mint leaves and coriander along with palak.